Hot cross buns

Hot cross buns -- kind of a cross between a roll and a doughnut -- are served up at bakeries and homes during Lent.

"We'll go through a lot of these the last two weeks leading up to Easter," said Clayton Brown, owner of Johan's Pastry Shop in Petoskey. "It's a great Easter tradition."

Brown describes the treat as a traditional sweet dough, loaded with dried citrus fruits. The Johan's version uses raisins as well, while some other recipes call for currents. Brown also throws in some pecans to the bakery's recipe.

The dough is then baked and glazed, and topped with a white glaze in the shape of a cross atop each bun. The bun isn't as heavy or a s fruited as fruitcake, and is less sweet than a doughnut.

In many Christian countries, the hot cross buns are traditionally eaten hot or toasted on Good Friday, with the cross standing as a symbol of the Crucifixion.

There are a variety of old folklores and superstitions surrounding the buns.

Many believe that buns baked and served on Good Friday will not spoil or mold over the next year. Another says that if the bun is eaten by someone sick, it can help them recover. It's also said that if a hot cross bun is hung in the kitchen, it will protect against fires.

"They seem to be the most popular with the older generation," Brown explained. "I think the younger generation just isn't eating them as much anymore."

Johan's Pastry Shop will sell the buns through Easter Sunday, which falls on April 8 this year.

They are sold individually, in packages of six or by the tray.

"Definitely call ahead for orders," Brown said. "We'll go through a lot of them in the next week or so."